Prep time: 20 minutes

Cooking time: 10 minutes

Ingredients

• 150g salted butter softened
• 80g light brown muscovado sugar
• 80g granulated sugar
• 2 tsp vanilla extract
• 1 large egg
• 225g plain flour
• ½ tsp bicarbonate of soda
• ¼ tsp salt
• 200g Bournville dark chocolate chopped into chunks (each cube into 4).

Method

• Heat the oven to 170°C fan and put grease proof paper on five baking sheets.
• Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamed.
• Beat in 2 tsp vanilla extract and 1 large egg.
• Beat in 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt.
• Add the 200g of chocolate chips and stir well.
• Use a teaspoon to make small scoops of the mixture, 6 per tray, spacing them well apart on the baking trays. This mixture should make about 20 cookies.
• Bake for 8–10 minutes until they are light brown on the edges and still slightly soft in the centre if you press them.
• Leave on the tray to cool.

Notes

• Biscuits can be frozen and reheat at 170°C for 3 minutes.
• Dough can be kept in the a sealed container in the fridge for up to two weeks. Allow to return to room temperature before cooking.